Grain Free Lime Pie Bars (refined sugar free option)
Tangy and bright lime bars with a healthy faux, graham crackery crust. Made with all plant based ingredients. These bars are healthy and light without compromising on flavor or texture!
- 1/2 cup blanched almond flour Bob's Red Mill
- 1 cup halfed raw unsalted walnuts
- 2 tbsp maple syrup
- 1 tbsp coconut oil
- 1 tbsp coconut sugar
- 1 tbsp potato starch*
- 1/2 cup light coconut milk (can sub for nut milk)* I use Native forest "simple" in a can
- 2 tbsp cane sugar*
- 1/2 cup fresh lime juice (key lime or normal) about 2 limes
- 1 tbsp lime zest about 2 limes
- 2 tbsp maple syrup or to taste
- 1/2 tsp vanilla
- 1/4 tsp salt
- 1/2 cup coconut whip cream
- Full fat coconut milk from a can refrigerate can*
- 1 tsp vanilla extract
- 1-2 tbsp powdered sugar
Preheat your oven to 350 degrees F.
Line the bottom of a 9x9 pan or muffin tin with parchment paper/liners (do not skip this step).
In a food processor mix all of your crust ingredients until the walnuts are in small chunks.
Transfer the crust mixture into your pan or muffin tin.
Press down the crust mixture with your hands until even.
Bake for 12-18 minutes until golden brown (the crust will firm up and become crispy after it cools). If using muffin tins bake for 10-12 minutes.
Let the crust fully cool.
In a small sauce pan whisk together the potato starch, 1/2 cup light milk, cane sugar and vanilla. Place over medium heat, use a plastic spatula to constantly stir and scrap the sides and bottom. In about 2-5 minutes the mixture will thicken, you want it thick and jiggly, and the consistency of thick custard. Remove from heat and add in your lime juice, lime zest, salt and maple syrup. Stir until combined.
Taste your mixture, you want a sweet/tart balance. Using your judgement and personal taste add in more maple syrup or lime juice depending on how sweet you like it.
Place the pan back on medium heat for about 1 minute. You're looking for a thick, not pour-able consistency (like pudding), and remember it will thicken more as it cools.
Place into a bowl, cover with plastic wrap and refrigerate until cool (about 1-2 hrs).
Remove the can of coconut cream from the fridge, carefully scoop out the hard white part of the coconut cream leaving behind the liquid part. Use a hand mixer to whip the coconut cream until soft and airy. Add vanilla extract and powdered sugar. You decide how sweet you want the whip cream, add powdered sugar 1/2 tbsp at a time until you reach the desired sweetness (I like about 1 tbsp per 8 oz of coconut cream).
Take your cooled lime pudding and add in 1/2 cup of your coconut whip cream. Use the same electric hand mixer to blend until combined.
Spread your lime pudding mixture onto your cooled crust (or muffin tins if that's what you choose).
Place in the refrigerator to set up (about 1-2 hrs).
When you're ready to serve, cut into 9 equal squares, remove from pan, add a dollop of your coconut whip cream to the top (you may need to re-whip your coconut whip cream before serving).
Coconut whip cream: I have the best luck with Field Day brand full fat from a can (although it does contain guar gum).
If you've never made coconut whip cream read this first!
Thai Kitchen brand makes good whip but the liquid to cream ratio is a rip off. You may need two can's if your using this brand.
NUT FREE: if you cannot eat nuts you can replace the crust with a graham cracker crust.
Crust: Do not make any substitutes. The almond flour and raw nuts are needed to make the crust work.
Potato starch: can substitute for corn starch, but will not be paleo. Do not use arrowroot starch, it will not work.
Milk: I have made this recipe with homemade cashew milk and Native Forest "Simple" coconut milk, both turned out great. Both are guar gum and carrageenan free, which I talk about why I don't eat HERE.
Sugar: you can sub the cane sugar for coconut sugar but the flavor will be slightly like caramel. Also, if vegan us a bone char free cane sugar, I like the brand Wholesome.